Donut and jam yeast cupcake

Donut with jam yeast cupcake – a detailed recipe cooking. Time: one 1 час.45 minutes Difficulty: medium Servings: 8 – 10 Recipes used volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

For the test:

• 3 tbsp. premium flour
• 2/3 Art. warm milk (about 40 ° C)
• 2 tsp active dry yeast
• 1/2 tbsp. Sahara
• 1.5 tsp salt
• 4 large eggs, room temperature
• 350 gr butter at room temperature, chopped cubes of 1 cm., plus 4 tbsp. l melted butter for lubrication

For glaze and filling:

• 1/2 tbsp. Sahara
• 1.5 tbsp. raspberry jam

Recipes with similar ingredients: premium flour, dough yeast, eggs, milk, raspberry jam, cake

Recipe preparation:

1. Cook the dough. In a stationary mixer with a nozzle “scapula” mix 1.5 tbsp. flour, milk and yeast for about 45 seconds at low speed. Cover the yeast mixture with the remaining 1.5 tbsp. flour, sugar and salt. Set aside for approximately 45 minutes, until the yeast mixture begins to rise through a layer of flour, and the whole the mixture will look angular. Add eggs and mix on low speed, evenly connecting with the dough. Speed up to moderately high and beat until the dough becomes homogeneous, smooth and begins to move away from the walls of the bowl – about 5 minutes.
2. Without turning off the mixer, add 350 gr. butter one at a time a cube at a time. Each piece should be well mixed in the dough before than add the following. Scrape the dough off the walls and mix another 1 min. Transfer the dough into a separate large bowl, cover cling film and refrigerate for 8 hours or on night.
3. Lubricate the round baking dish with melted butter (22-25 cm.) With a hole in the middle. Put the dough in the mold, patting lightly so that it lies evenly. Cover food wrap and leave to rise in a warm place until the dough takes two thirds of the form – from 2 to 2 hours 30 minutes
4. Place the pan in the lower third of the oven and preheat oven to 190 ° C. Bake a cupcake until dark golden, about 35 minutes Transfer to wire rack and let cool in shape for 15 min Then flip the cupcake onto the wire rack to cool completely. for about 2 hours
5. Prepare the icing and filling. Mix 1/4 in a bowl Art. sugar, raspberry jam and boiling water, stirring to sugar dissolved. Set aside. Flip the cupcake again and with use a fruit knife at the bottom of the cupcake to circle eight recesses 5 cm deep and 2.5 cm wide at equal distance apart from each other. Fill a cooking bag with a 2 cm nozzle the remaining 1.25 tbsp. jam and squeeze evenly into the recesses. Let the cake stand for 5 minutes, then turn it over onto the plate and brush with raspberry glaze. Leave on for 5 minutes. Sprinkle the remaining 1/4 Art. Sahara.